Fluffy buttermilk pancakes with warm cinnamon spice and festive holiday mix-ins — perfect for Christmas morning or winter brunch.
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
2 tbsp sugar
1 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
2 cups buttermilk
2 large eggs
2 tbsp melted butter
1½ tsp vanilla extract
Optional: crushed peppermint, mini chocolate chips, sprinkles
Whisk together dry ingredients in a large bowl.
In a separate bowl, mix buttermilk, eggs, melted butter, and vanilla.
Gently combine wet and dry ingredients. Let rest 5–10 minutes.
Heat a greased skillet over medium heat.
Pour ¼ cup batter per pancake onto skillet. Add mix-ins if desired.
Cook 2–3 minutes per side, until golden and fluffy.
Keep warm in oven while finishing the batch. Serve with toppings of choice.
Don’t overmix the batter for fluffier pancakes.
Customize with seasonal flavors and toppings.
Freeze leftovers for easy weekday breakfasts.